Ingredients:1 1/4 cups freshly made instant espresso
2 T rum
1 1/2 cups 1% cottage cheese
1/4 cup water
1 7oz jar marshmallow Fluff
1/2 t almond extract (I used vanilla - but only because I didn't have almond)
8 oz light cream cheese, cut into chunks
9 oz ladyfingers (I used madelline cookies because I couldn't find ladyfingers)
1 oz. top quality semisweet or bittersweet chocoalate, grated
Directions:
1. Combine espresso and rum and set aside to cool slightly
2. Meanwhile beat cottage cheese and water until cottage cheese is almost smooth. Add marshmallow fluff and almond extract and mix 20 seconds to incorporate. Add chunks of cream cheese one at a time and beat until smooth and cream cheese is completely mixed in.
3. Dip ladyfingers in espresso mixture for 3 seconds and arrange in a flat layer in baking dish. Spoon 1/2 of cheese mixture over ladyfingers, spreading evenly. Sprinkle evenly with half of grated chocolate. Dip the remaining ladyfingers in espresso mixture and lay over first layer. Spoon remaining mixture over ladyfingers. Finish by sprinkling remaining chocolate evenly over top layer.
4. Cover with plastic wrap and refrigerate for a minimum of 6 hours to let flavors incorporate.
Makes 9 (huge) servings.
Nutritional Info:
Calories: 323
Fat: 10
Carbs: 48
Protein: 9
Post tasting update: I freaking love this recipe. So much so that I probably consumed 1500 calories worth over 2 days. Oops! My boyfriend, on the other hand, took one bite and said that it tasted too much like coffee and too much like cheesecake and too little like chocolate. I think he's on crack. TOO CHEESECAKEY! Is there really such a thing? I think that's what made this recipe so motherfreaking awesome. So talk to the hand, baby. I still love you, but we'll have to agree to disagree on this.
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